Strawberry Pound Cake Glaze

This strawberry pound cake brings together the very best of summer’s berries and rich homemade cake in one gorgeous treat. It is packed with fresh strawberries both inside and out and boasts a tender moist crumb that always wows at gatherings or afternoon tea. The secret is using a concentrated strawberry puree which infuses every bite with a burst of fruit flavor and a pink strawberry glaze that makes it as beautiful as it is delicious.

When I first made this for a spring birthday, everyone reached for seconds and the leftovers disappeared before the evening was over. Now it is a family favorite any time we spot great strawberries at the market.

Ingredients

• Fresh strawberries: The star of the show Choose firm ripe berries for the best flavor and color
• Unsalted butter: Adds richness and moisture Use room temperature butter for smooth blending
• Granulated sugar: Sweetens and builds structure Look for fine white sugar for best texture
• Large eggs: Provide structure and richness Use fresh eggs at room temperature for even mixing
• All purpose flour: Makes the cake tender Sift for lightness and a smooth batter
• Salt: Enhances flavor and balances sweetness Choose a fine sea salt for even distribution
• Baking soda: Gives the cake a perfect lift and soft texture
• Buttermilk: Keeps the crumb tender and adds a slight tang Whole buttermilk works best
• Vanilla extract: Gives warmth and depth Go for pure vanilla when possible
• Strawberry extract: Intensifies berry flavor This is optional but recommended for extra fruity notes
• Red food coloring: Gives a rosy hue Optional and for appearance only Use gel color for vibrancy
• Powdered sugar: For the glaze Choose a lump free variety for a silky finish
• Pure lemon or lime juice: Provides brightness in the glaze Freshly squeezed gives the best zing

Step-by-Step Instructions

Prepare the Strawberries:

Remove the stems from the strawberries and wash thoroughly Pat dry to avoid excess water Puree the berries in a food processor or blender until completely smooth Set aside two tablespoons of puree for the glaze

Reduce the Strawberry Puree:

Pour the remaining puree into a small pot over medium heat Stir occasionally and cook down for about twenty minutes until the puree is thick and reduced to about half a cup Cool to room temperature so it blends evenly into the batter

Mix the Batter Base:

Set your oven to three hundred twenty five degrees Fahrenheit Prepare your twelve cup Bundt pan with butter and flour or baking spray Beat the room temperature butter on high for two minutes until creamy Slowly add sugar and continue beating until the mixture is pale yellow and fluffy about four minutes

Add Eggs and Dry Ingredients:

Add eggs to the butter mixture one at a time mixing well after each Scrape the bowl so everything combines evenly Lower the mixer speed and gradually add sifted flour in two stages Mix in salt and baking soda Stir only until just incorporated to keep the cake tender

Finish and Bake the Cake:

Add cooled strawberry puree buttermilk vanilla extract strawberry extract if using and food coloring Mix until combined but do not overwork Pour the batter into your prepared pan Smooth the top and bake for seventy to eighty minutes Check with a toothpick to confirm it comes out clean Rest the cake in the pan for ten minutes then turn it gently onto a wire rack to finish cooling

Mix and Apply the Glaze:

When the cake is cool whisk reserved strawberry puree powdered sugar vanilla and lemon or lime juice until smooth Adjust the thickness if needed by adding more sugar for thickness or juice for thinning Spoon the glaze over the top allowing it to drip down the sides Wait ten minutes for the glaze to set before serving

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My favorite part is the reduced strawberry puree It turns the whole cake a delicate pink and makes it taste like you stirred a batch of homemade jam right into the batter My daughter always asks for extra glaze and sometimes even licks the bowl

Storage Tips

Store the cake loosely covered at room temperature for up to two days For longer storage wrap slices in plastic and refrigerate for up to a week If you want to freeze it slice and wrap tightly in parchment and foil The glaze may weep a bit over time but the flavor stays wonderful

Ingredient Substitutions

If you do not have buttermilk mix one cup whole milk with one tablespoon lemon juice and let it sit for five minutes No strawberry extract Just use extra vanilla and rely on your fresh berries For a dairy free version use a plant based butter and vegan buttermilk

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Serving Suggestions

This cake stands out all on its own or with a few fresh strawberries for garnish Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert I love packing it up for picnics since it travels so well

Cultural and Historical Context

Pound cake has American roots but can be traced to old European recipes that used equal weights of butter flour sugar and eggs The strawberry twist is a modern update that brings a taste of summer to a year round classic The vibrant pink crumb is always a conversation starter at celebrations

Recipe FAQs

→ How do I make a rich strawberry flavor in the cake?

Reducing fresh strawberry puree concentrates the fruit’s flavor. Mixing it into the batter and using additional extract intensifies the taste.

→ Can I use frozen strawberries?

Yes; just thaw and drain them well before pureeing, as excess water may affect cake texture.

→ What’s the best way to prepare the Bundt pan?

Thoroughly grease and flour the pan or use a nonstick baking spray to prevent sticking and ensure clean release.

→ How do I check when the cake is finished baking?

Insert a toothpick into the center—if it comes out clean, the cake is ready to remove from the oven.

→ Can I adjust the glaze consistency?

Absolutely. Add more powdered sugar to thicken or a splash of lemon juice to thin as needed until pourable but rich.

→ How should I store leftover cake?

Keep the cooled cake covered at room temperature for up to two days, or refrigerate for longer freshness.